Fettuccine In Lobster Broth With Shrimp Crawfish And Crabmeat Recipes

FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
• For the Sauteed Shrimp: Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
• For the Crawfish: Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
• To assemble: Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

FETTUCCINI WITH VANILLA BEAN LOBSTER SAUCE

Steps:

• Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2" slices and set aside.
• With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
• Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt.

FETTUCCINE ALFREDO WITH SHRIMP & CRAB MEAT

Steps:

• In saucepan, sauté garlic and butter lightly- do not burn.
• Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
• Add Parmesan cheese, stirring after about 1 minute.
• Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
• Garnish with chopped parsley.

FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
• Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
• Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
• Assemble: 2 pounds fresh fettuccine, cooked al dente, lobster broth, sauteed shrimp, crawfish meat, 1 pound cooked lump crabmeat, fresh chives. Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

AMAZING SEAFOOD PASTA WITH LOBSTER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
• Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
• Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
• Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
• Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.